Goliad Bread Pudding

La Sombra Chica

By
@LaSombraChica

Took this recipe from a compilation Texas cookbook, "More Tastes & Tales from Texas . . . With Love". It's similar to the traditional Mexican bread pudding (Capirotada) my mom used to make but without all the infusing that went along with her recipe, AND with a Texas Twist: the Sauce. I've made modifications to the recipe by adding pecans or walnuts to the bread pudding and amaretto flavoring to the sauce, either an extract or heating the liqueur til the alcohol is cooked out.


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

12 slice
bread
1 stick
butter, softened or melted
1 tsp
cinnamon
1 c
raisins
1 c
pecans or walnuts, chopped
4 c
milk
1 c
white sugar, separated into 1/2 cups each
3
eggs
1 tsp
vanilla

FOR THE SAUCE:

1/2 c
butter
2/3 c
light cream, or evaporated milk
1/3 c
white sugar
1-2
drops amaretto extract

Directions Step-By-Step

1
Mix together the cinnamon and 1/2 cup sugar.
2
Spread bread slices generously (on both sides) with softened or melted butter, then liberally dust both sides of the bread with the cinnamon/sugar mixture. Cut each slice into quarters.
3
In a square baking dish or a DEEP pie dish layer the buttered bread with raisins, and nuts.
4
Make a second layer using the remaining bread, raisins, and nuts.
5
Heat milk. Add the eggs, vanilla, and the remaining 1/2 cup sugar and stir until sugar is dissolved. Pour mixture over the bread until fully covered.
6
Set baking dish in shallow pan of hot water and bake at 350F for 45 minutes.
7
While the bread pudding is baking, combine sauce ingredients in a medium saucepan. Cook and stir over medium heat until creamy. (If using amaretto liqueur for flavoring, heat it long enough for the liquor to cook out.) Ladle over top of the bread pudding, or over each serving of pudding.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Bread
Regional Style: American